Method

• 1.
  You will need six 250ml (1 cup) ramekins for this recipe.
• 2.
  Preheat the oven to 170°C.
• 3.
  Cut lamb fillets into small pieces. Heat half the oil in a frying pan, add lamb and fry in batches until sealed and light brown. Place a few pieces in each ramekin.
• 4.
  Heat remaining oil in the pan, add onion and cook over medium heat for 1-2 minutes until it just starts to brown.
• 5.
  Add carrot, celery and mushroom, and cook for a further minute. Add flour and stir in well before adding wine and stock.
• 6.
  Finally, add barley, season well with salt and pepper, then divide between ramekins. Arrange potatoes on top, brush with butter and place a circle of non-stick baking paper over each pot.
• 7.
  Place in a roasting pan, cover the pan with foil and bake for 1 1/2 hours. (If making in advance, set aside to cool after baking, then refrigerate.)
• 8.
  Remove foil and baking paper, brush with a little more butter and bake, uncovered, for 30 minutes just before serving.